Yellowfin Tuna (Ahi)
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Yellowfin Tuna (Ahi)
Fresh Yellowfin Tuna (Ahi) is a delicious fish which lends itself best to grilling or searing cooking applications. Chefs-Resources' Yellowfin Tuna page shows when fresh Yellowfin is available, what it’s flavor profile and taste is like, the butchering yield % so you can determine your yield percentage for plate costing purposes. You’ll also find a Yellowfin Tuna nutrition table, the Flavor Scale, and links for further Tuna research.
Yellowfin Tuna (Ahi) Flavor Profile
Yellowfin Tuna has a medium-mild flavor with very firm texture. Compared to other Tunas it is less flavorful than Bigeye but more flavorful than Albacore. The flesh is deep red while raw, is often used for sashimi, and is best not cooked well-done as it looses flavor and becomes like cardboard. Tuna Grading is as follows: No. 1 "Sashimi-grade" is the best, being the freshest and having the highest fat content. No. 2 "Grill-grade" is next best. No. 3 and No. 4 are lesser quality.
Yellowfin (Ahi) Tuna Alternate Names
Ahi (Hawaiian). Note: Bigeye Tuna is also sometimes called Ahi, but the term usually applies to Yellowfin.
DescriptionYellowfin (Ahi) Tuna have a distinctive yellow dorsal fin and yellow strip along its sides. The second dorsal fin and the, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines. It can grow to 300 Lbs but average commercial size is 8-20 Lbs. |
 Image from Wikipidia-click for licensing |
Range & Habitat
Yellowfin Tuna are found in warm waters all over the world. In US markets the best Yellowfin are harvested from southern California, Hawaii, Mexico, the Gulf of Mexico and Florida.
Typical Wholesale Products
Rounds, H&G, Loins, Steaks
Fresh Yellowfin Tuna (Ahi) Availability
Fresh Yellowfin (Ahi) Tuna availability chart: green areas show peak availability, light green indicate limited availability. Frozen available all year long.
Ahi (Yellowfin Tuna) Yield Percentage and Recovery
| Item | To Skn/Off Loins B/L-Out | To Center-cut Steaks (8oz) | Notes |
| Tuna Yellowfin H/G | 55% | 50% | |
| Skin/On Top-back Loin, Bloodline-In | 85% | 72% | 13% for usable scrap meat or 2-piece steaks. Taken from outside edge of the eye. |
Ahi Recipes
Visit our recipe database page and search our favorite seafood recipe sites.
Ahi Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving
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| NOAA-Yellowfin Tuna | Seafood Watch | |
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